Water-Boiled Sliced Fish in Sichuan Style
Approx. 45 min
Ingredient
Carp Fillet600g
dried chillies6pc
Red Chillies3pc
Sichuan Peppercorns10g
Star Anise6pc
Ginger Slices10g
Garlic5g
Bean Sprouts200g
Tofu1cube
Chicken Stock250ml
Sichuan Ma-la Soup Base1pack
CorianderTo taste
Marinade
Egg white1pc
Ground White Pepper1/2tsp
Caltrop Starch1tsp
Salt1tsp
Oil1tsp
Seasoning
Shaoxing Wine1tbsp
Soy Sauce1tbsp
Sugar1tsp
Salt1tsp
Steps
1.
Rinse the carp filet and wipe dry. Cut into pieces. Add the marinade and mix well. Leave for 10 minutes.
2.
Scald the bean sprouts in bowing water for 2 minutes. Drain. Coarsely dice the tofu.
3.
Heat oil in the pot. Stir-fry the ginger and garlic. Set aside.
4.
While the cooker is still hot, stir-fry the Sichuan peppercorns and star anise until fragrant. Add half of dried chillies and mix well. Pour in the Ma-la soup base and chicken stock. Bring to a boil.
5.
Put in the ginger, garlic, bean sprouts and tofu. Mix in the seasoning. Put in the fish and cook for 3 to 4 minutes. Turn off the cooker and then dish up.
6.
Heat some oil in the pot again. Stir-fry the fresh chillies and the remaining dried chilli for 2 minutes. Pour over the fish. Garnish with coriander and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference